Month: February 2016

Leek, Sweet Potato and Kale Soup!

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I had some fresh veg to use up so that was the beginning of this one hehe!! I had leeks and spring onions so hey presto Leek and Potato soup. However my own little twist on it, using sweet potato. It was super quick and easy to prepare 🙂

What you need:

2 Leeks, chopped

2 Spring onions, sliced

300g Sweet Potatoes, peeled

3 gloves garlic

1 tsp. butter (real butter)

3 Vegetable stock cups

6 cups of water

1 cup Fresh Kale

1 tsp. Dried Coriander

1 tsp. Dried Parsley

 

What to do:

Melt the butter in a saucepan on a medium heat

Add the garlic, leeks and spring onions20160209_20123320160209_201227

Sauté for approx. 5 minutes or until they begin to brown

Chop the sweet potatoes and add to the pot

Cover with water, sprinkle in the stock and mix well

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Add the Kale and Herbs and allow to simmer for approx. 20 mins

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Place the mixture into a food processor/ nutri bullet to blend

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Serve by itself or with a large salad!

It’s still cold enough for soup 🙂

Enjoy,

Michelle x

 

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The Clean Cuisine ‘Jambon’

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Basically this recipe has come from my fav The Body Coach but I have tweaked ever so slightly! He calls it a pastry, I call it a Jambon! This was soo good after my workout and I would leave it to being a post workout feed given the nutrient and calorie content. This will make two portions.

What you need:

1/2 Sheet Puff Pastry

2 eggs

3 tbsp. O’Egg egg whits

2 x pots of Brady Family Shredded Bacon (65g in each)

40g Feta Cheese

What to d0:

Preheat the oven to 200 degrees

Cut the puff pastry in half and place on a baking tray

Pinch the edges so that they form a ridge around the square piece of pastry

Pierce the centre with a fork and bake in the oven for about 5 minutes

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Crack the eggs into a bowl and whisk together with the egg whites

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Remove the pastries and fill with the bacon pieces

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Pour the egg over the bacon and top with the feta cheese

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Bake at 180 degrees for a further 10 or so minutes or until browned

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I served mine with some stir fried kale and cherry tomatoes 🙂

I really enjoyed this as it is something I do not have very often at all. It is probably something I will have occasionally after I train,

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Hope you all like it

Thanks for reading,

Michelle x

Salted Caramel Chocolate Protein Balls

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So I’ve been wanted to make something like this for ages so I looked up some recipes and different ideas that might suit my taste buds and also the ingredients I had to hand! This is what I came up with and they are good 🙂

What you need:

1 cup cashews

1/2 cup Shredded Coconut (plus 1tbsp. For rolling)

1 tbsp. Sweet Freedom Fruit Syrup

1 scoop Protein (I used Lean Whey in Chocolate flavour)

2 tbsp. Nuts and More Salted Caramel

15 Pitted Dates (chopped)

Pinch Sea Salt

1 tbsp. Cacao (for rolling)

What to do:

Place the cashews, coconut, nut butter, salt, protein, dates and fruit syrup into a food processor or nutri bullet and blitz until the mixture comes together

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I had to blitz a couple of times as I used my Nutribullet

When the mixture is together, place in a small bowl

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Sprinkle the cacao and the extra coconut onto a tray or chopping board

Take about 1tbsp. of mixture and roll into a ball

Roll the ball into the cacao/coconut

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Continue this until all the mixture is used. Mine made 14 balls

Place them into the fridge for about 2 hours

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And hey presto- done and they are delicious!!!

The batch should keep me going unless my folks decide to help me eat them 🙂

I know you’ll love this one- quick easy and chocolatey 😍😍

Thanks for reading,

Michelle x

Thai Green Curry!

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I took some inspo for this from my favourite cooking Maestro; The Body Coach. I used Chicken and some different veggies and the end result was equally as yum! This did three decent sized portions for my lunch this week!!

What you need:


500g Chicken Breast, diced

2 cups of Butternut Squash, diced

130g Chickpeas, drained

1 cup Frozen mixed peppers

1 can Coconut Milk (400ml)

2 tbsp.Thai Green Curry Paste (I used Blue Dragon)

1 Red Chilli

3 Spring Onions

What to do:

Fry off the Chicken on a medium heat

Add the Butternut Squash and Peppers

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Allow the chicken to brown up and then cover with the coconut milk

Add the 2 tbsp of curry paste and mix well

Add the chickpeas and leave to simmer on a low heat for approx. 7-10 minutes

To finish off add the chopped chilli and spring onions, simmer on low for another 3 or so minutes

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Serve with some Courgette Noodles or Basmati rice after your workout!  A really delicious curry 🙂

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Hope you all like it,

Michelle  x

Quinoa Crepe!

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I made this for dinner but it’s definitely more of a dessert-  but hey a meal can be a meal sometimes 🙂

What you need:

1 Large Egg

1 tbsp. Nuts n More Salted Caramel

2 tbsp. Almond Milk

2 tbsp. Raw Quinoa

2 tbsp. Raw Oats

1 tsp. Vanilla Essence

2 tbsp. Fage Total 0% yogurt

25g 85% Dark Chocolate

2 tsp. Fruit Syrup

What to do:

Blitz the egg, quinoa, oats, almond milk, and vanilla essence in a nutribullet until smooth (use a blender of any kind)

Place on a pan on a low heat initially, and higher to about half way (no. 3 on  my hob :))

Brown on one side and flip over and brown on the other side

Remove from the pan and place on your serving plate

Spread the Nuts n More Salted Caramel evenly and roll up on the plate

Spoon the yogurt onto the plate

Melt the chocolate for 1/2 minutes in the microwave, checking every few seconds

Pour over the crepe and yogurt

Finish off with a squeeze of Fruit Syrup ( I bought mine in Holland and Barrett)

This took me about 15 minutes max!! Super quick and completely hit that sweet craving!!

Thanks for reading,

Michelle x